Delicious Grilled Cabbage Wraps

Grilled Cabbage Wraps

Have you tried my grilled Cabbage Wraps yet?
They were stuffed with glutinous rice & kale stems with an amazing smoky flavor from searing the cabbage. No glutinous rice? No worries, many readers have tried other types of rice and they turned out amazing. I normally save my stems for fillings or fried rice, but any veggies would work here. Give it a try and let me know if you have any questions.


  • 3 cups cooked rice (used glutinous rice)⁣
  • about 20-25 cabbage leaves⁣
  • 3/4 cup kale stems, finely chopped (or sub with broccoli stem)⁣
  • 1/2 cup mushrooms, finely chopped – optional (used mini King Oyster mushrooms)⁣
  • 1 small carrot, finely chopped⁣
  • 1 tablespoon finely minced ginger⁣
  • oil for cooking, salt to taste⁣
  • Seasoning: 1 tablespoon soy sauce/tamari, pepper, 2 teaspoons toasted sesame oil, salt & pepper to taste⁣.

Grilled Cabbage Wraps Directions :

⁣To make the filling, heat a non-stick pan with oil, then sauté ginger until fragrant. Add the mushrooms and cook to remove moisture (if any). Add kale stems & continue to cook for about 30 secs, turn off the heat. ⁣

Transfer mixture to a bowl, then add carrots, cooked rice & mix well with seasoning ingredients. ⁣

Bring a pot of water to boil, blanch cabbage leaves for about 45secs. Remove & quickly plunge them in icy water to stop the cooking. ⁣

Place one cabbage leaf on a cleaned surface, remove the harder vein, if needed. Add a heaping spoon of filling in the middle, fold in the sides & wrap to seal. Repeat with the remaining ingredients.⁣

Heat a non-stick pan with a teaspoon of oil, place cabbage wraps in, sealed side down. Cook until both sides are nicely browned, flipping in halfway. Set aside or serve as-is.⁣

Add the sauce ingredients to a pot or pan, then bring it to simmer & cook until thickened.⁣

Drizzle sauce on the cabbage wraps & serve warm.⁣

Enjoy your Grilled Cabbage Wraps

Credit @woon.heng

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